Growers Fret Over a New Apple That Won’t Turn Brown: NYTimes.com

This is truly troublesome to me. Genetically altering an apple so aesthetically it will look and last longer when it’s peeled is absurd. If you prefer to buys apples that will never turn brown because it will appeal better to the eyesight then, you shouldn’t be eating apples in the first place.

Apples are delicious and crunchy. It’s a very popular fruit that contains an impressive list of essential nutrients, which are required for normal growth and development and overall nutritional well-being.

Apples

Are low in calories; 100 g of fresh fruit slices provide only 50 calories. The fruits are however, contain no saturated fats or cholesterol; but rich in dietary fiber, which helps, prevent absorption of dietary LDL cholesterol in the gut. The dietary fibers also help protect the mucous membrane of the colon from exposure to toxic substances by binding to cancer causing chemicals in the colon.

Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenols. The total measured anti-oxidant strength (ORAC value) of 100 g apple fruit is 5900 TE. The important flavonoids in apples are quercetin, epicatechin, and procyanidin B2. Apples are also good in tartaric acid that gives tart flavor to them. These compounds help body protect from deleterious effects of free radicals.

In addition, apple fruit is a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.

Apple also contains small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus counters the bad influences of sodium.